Stir-fried hot and sour duck gizzards homemade recipe, add one more step. The duck gizzards are crispy and refreshing, especially with wine and rice.

Duck gizzards may not be eaten by some people. Duck gizzards are the musculature of ducks. The meat is firm, crispy and tough to eat, without greasiness. It is especially delicious with wine and rice, especially for those who like to drink, duck Gizzards are a perfect match with wine. The nutritional value of duck gizzards is very high. It is rich in protein, calcium, iron, niacin, vitamins and other nutrients. It has a strong effect of digestion and accumulation, and can nourish the spleen and stomach.

It's just a hot summer and I don't have any appetite. At this time, it's best to have a hot and sour duck gizzard. Duck gizzards are stir-fried with Ueno Sansho or capers, especially with rice. Duck gizzards are delicious, but duck gizzards are internal organs and have a strong fishy smell, so you must clean them when handling fresh duck gizzards, otherwise there will be an unpleasant smell. The following is the specific method of hot and sour duck gizzards and the details to pay attention to, follow the steps to operate, the fried duck gizzards are fragrant and crisp!

Ingredients preparation: duck gizzards, flour, ginger, garlic, green onions, green peppers, red peppers, wild peppers, cooking wine, cornstarch, sugar, oyster sauce, chicken essence, light soy sauce, dark soy sauce, salt, edible oil

Specific steps:

1. Prepare 6 duck gizzards. After cleaning, put the duck gizzards into a bowl, add an appropriate amount of salt and knead by hand for about 2 minutes, rinse with water, add some flour, knead for about 1 minute, and then use water Wash it several times to wash away the mucus on the surface of the duck gizzards, which can reduce the fishy smell of the duck gizzards and taste no peculiar smell. Cut the washed duck gizzards in half from the middle, and then apply a knife horizontally and vertically, taking care not to cut them, and then cut them into 4 parts. Use the same method to cut all the remaining duck gizzards and put them on the plate for later use; Prepare and clean the required ingredients, cut ginger into small pieces, remove the outer skin of garlic and cut into small pieces, cut green onions into small circles, cut green and red peppers into small circles, and cut wild peppers into small circles for later use;

2. First marinate the duck gizzards, add appropriate amount of salt and cooking wine, and mix with your hands to marinate evenly for 10 minutes. After 10 minutes, the duck gizzards have been marinated and taste, then add a little cornstarch, grab and mix evenly, then set aside; then mix A bowl of sauce, prepare a bowl, add appropriate amount of salt, sugar, oyster sauce, chicken essence, light soy sauce to the bowl, stir evenly with a spoon, the sauce is prepared, set aside for later use;

3. Start the pot, pour an appropriate amount of cooking oil into the pot, add the marinated duck gizzards under the heat of the oil, continue to stir fry on high heat, then pour in an appropriate amount of cooking wine to remove the fishy, ​​stir fry until the duck gizzards become discolored 9 mature, add The chopped green onion, ginger, garlic and wild pepper are constantly stir-fried to reveal the fragrance;

4. After frying the aroma, pour in the pre-prepared sauce, stir evenly, add the cut green and red peppers, fry the green and red peppers until they are broken, add a small amount of dark soy to color, stir evenly and turn off The fire is out of the pot and put on the plate. This delicious homemade hot and sour duck gizzard is ready. It tastes no fishy, ​​and it is very tasty, with a particularly crisp taste.

Tips:

1. Duck gizzards have a strong fishy taste. They must be marinated for a while before cooking, which can effectively remove the fishy taste and increase the bottom taste of duck gizzards. After marinating, add cornstarch to make duck gizzards more tender. Do not miss this step, otherwise the fried duck gizzards will be old, hard, and fishy.

2. The high fire should be maintained during the process of frying duck gizzards, and quick frying can maintain the crispness of duck gizzards.